I am thrilled to have Steph from Steph's Bite By Bite guest posting today. If you are not familiar with Steph and her baking delights I highly recommend you visit her delightful blog & Twitter asap! I am constantly in awe of her baking talents, enthusiasm for life and generally bubbly personality. I am honored to call Steph a blogging buddy and have her share a special recipe with you all. Enjoy!
Hi everyone! My name is Stephanie from Steph's Bite By Bite. I’m on a mission to make the kitchen not seems so scary and to share some yummy recipes, some drool worthy pics, and even some kitchen failures, as I discover them bite by bite.
This is my first guest post ever and I decided this would be the perfect time to make some vegetables...errrrttt (record scratching)...sweet vegetables! Ok, I can see that I’m loosing you. How does Carrot Cake sound?!
There I think that got your attention ;)
Carrot Cake is the best dessert ever, because I have the mind set that two big slices are half of my daily vegetable intake. Is that wrong?
I can’t help it!
The cake is so moist from all the sweet carrot shavings, crunchy walnuts add some texture, and the juicy raisins are that sweet surprising pop that just make me go crazy for this cake!
Not to mention that I could eat the frosting by the spoonful.
See! Veggies can taste good.
This cake was very easy to make and looks like it took quite a bit of time. I love when I can pull a good fake out on people!
I hope you’ll give this amazing recipe a try, cuz hey, we all need to eat more vegetables!
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
-2 cup flour
-2 tsp baking powder
-2 tsp baking soda
-2 tsp ground cinnamon
-1 tsp ground ginger
-3/4 tsp salt
-3 cup grated carrots
-1 cup chopped walnuts
-1/2 cup raisins
-2 c sugar
-1 cup canola oil
-4 large eggs
-8 oz cream cheese, room temperature
-1 stick unsalted butter (8 tbsp), room temperature
-3 3/4 cup sifted powdered sugar
-1 tbsp vanilla extract
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.
To make the cake:
Whisk the flour, baking powder, baking soda, cinnamon , ginger and salt. In another bowl, stir together the carrots, chopped walnuts, and raisins.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.
Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.
To make the frosting:
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the vanilla extract.